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Topic: temp of sauce when put on pizza (Read 3790 times)

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does anyone have any insight as to whether it matters what temperature the sauce is when it goes on the pizza? i always try to get the sauce near room temperature, and i was wondering if people just take it straight from the refrigerator or stove, and if that makes a difference (in the cooking of the pizza, or any difference at all).-scott

I have used them all three ways :Room TempHot Fresh From PanCold From Fridge

I have noticed little to no difference. Howerver my sauces are usually very thick so I never really have a excess water problem. But unless you reduce your sauce as much as I do DKM is right to check to see how much water. Don't want a soggy doggy of a pizza. I have had it happen when putting on tomatoes with to much liquid left in them.

I've never notice a real difference, between cold and room temp with as far as how the sauce comes out on a cooked pizza. But I'm not always the one who makes the sauce, and sometimes I make it in advance, and if anyone has read my past post, you know who I am about messuring things!

So when it comes time to make the pizza I like to have it at room temp.